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    Home » Recipes » Gluten Free

    Murungai Keerai Poricha Kuzhambu | Drumstick Leaves Poricha Kootu Recipe

    Published: Dec 10, 2013 by Radhika . 15 Comments

    99 shares
    Jump to Recipe
    Murungai keerai Poricha kuzhambu

    Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures. This is also called as Murungai Keerai Poricha Kootu as it is a dal based dish. Murungai Keerai known as Drumstick Leaves (Moringa Leaves) is a rich source of Iron and Vitamin A and I try to include it whenever I could get hold of it which is very rare though.

    Having grown up in a place where there are at least 4 to 5 drumstick trees per house and eating the leaves almost daily in form or another, I find it sad when I could not get hold this keerai often in the city.

    Though I try to add it  while making kanji (porridge) or to adai for breakfast, I love to have it as poricha kulambu with steaming hot rice for lunch.  As this is a no onion, no garlic recipe, it is perfect to make and eat on fasting (vrat) days.

    Murungai Keerai Poricha Kuzhambu Recipe

    But if you are not making this on a fasting day, then you can add 2 shallots (Sambar onions) and 2 garlic pods while grinding coconut. Other than yellow moong dal, you can also use tur dal or a mix of both the dals.

    Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures:

    How to make Murungai keerai Poricha Kuzhambu

    1. Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tablespoon water. Keep aside.

    2. Pressure cook moong dal with turmeric powder for 2 whistles. Once the pressure releases mix in murungai keerai and close the pan with lid.

    How to make Murungai keerai Poricha Kuzhambu

    3. Add sambar powder, salt, ¼ cup water and bring to a boil.

    4. Add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.

    How to make Murungai keerai Poricha Kuzhambu

    5. Heat a pan with oil and season with mustard seeds and urad dal and pour the seasoning over the simmering kuzhambu.

    Murungai Keerai Poricha Kuzhambu Recipe

    6. Mix well and take off fire. Murungai Keerai Poricha Kuzhambu is ready.

    Serve hot with rice or serve it as a side dish for sambar or vatha kulambu sadam.

    Murungai Keerai Poricha Kuzhambu Recipe details below:

    Murungai Keerai Poricha Kuzhambu Recipe

    Murungai Keerai Poricha Kuzhambu or Murungai Keerai Poricha Kootu recipe with step by step pictures.
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    Prep Time : 15 mins
    Cook Time : 15 mins
    Total Time : 30 mins
    Servings : 4
    Course : Main
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Murungai Keerai or drumstick leaves - 1 cup (packed)
    • Yellow moong dal or payatham paruppu – ¼ cup
    • Turmeric powder – ⅛ tsp
    • Fresh grated coconut – 4 tbsp
    • Cumin seeds – ¼ tsp
    • Green chilies – 1
    • Sambar powder – ½ tsp
    • Mustard seeds – ½ tsp
    • Urad dal – 1 tsp
    • Salt – to taste
    • Oil – 1 tsp
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    Instructions
     

    • Wash moong dal and place it in a pressure cooker.
    • Add turmeric powder, ¾ cup water and pressure cook for 2 whistles. Immediately after the pressure releases, add the drumstick leaves to the dal, mix well and close it with a lid and let it be for 10 mins.
    • Murungai Keerai will get ¾th cooked this way without losing any of the nutrient value.
    • Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tablespoon water.
    • To the dal and murungai keerai mix, add upto ¼ cup water depending on the consistency you prefer.
    • Add sambar powder, salt, mix well and bring it a boil.
    • Add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.
    • Heat a pan with oil.
    • Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden.
    • Pour this seasoning to the simmering kulambu.
    • Mix well and take off fire.
    • Murungai Keerai Poricha Kuzhambu is ready.
    • Serve hot with rice to which a dash of ghee has been added.
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    Comments

    1. Gangka

      July 18, 2020 at 11:50 am

      Thank you so much. We love this curry. Yummy!

      Reply
    2. Anba Andian

      August 04, 2015 at 6:44 pm

      Thanks for your recipes, ma'm. I really love the you cook. I like both Mouroungakai or keerai

      Reply
    3. Rajini Umashankar

      November 14, 2014 at 4:43 pm

      Very nice

      Reply
    4. Jaleela Banu

      December 12, 2013 at 7:44 pm

      My fav, healthy recipe Radhika.

      Reply
    5. Dhasarathan Pranavam

      December 12, 2013 at 2:56 pm

      I love Murungai Keerai so much

      Reply
    6. Veena Theagarajan

      December 12, 2013 at 2:27 pm

      healthy and delicious

      Reply
    7. divya

      December 12, 2013 at 2:24 am

      healthy n delicious dal..

      Reply
    8. Kaveri Venkatesh

      December 11, 2013 at 2:05 pm

      That's a healthy and nutrient packed kootu...never tired with drumstick leaves

      Reply
    9. Hamaree Rasoi

      December 11, 2013 at 8:59 am

      Delicious and lovely looking kuzhambu. Very nice pics as well.
      Deepa

      Reply
    10. Sanoli Ghosh

      December 11, 2013 at 8:02 am

      Drumstick leaves daal curry looks very healthy and inviting.

      Reply
    11. Divya Prakash

      December 11, 2013 at 7:10 am

      It has been ages since I had murungakeerai.. A healthy and comforting dish..

      Reply
    12. Eliza Lincy

      December 11, 2013 at 2:15 am

      so healthy dish. rich in iron content. nice photography too

      Reply
    13. Roshni

      December 10, 2013 at 8:03 pm

      i love muringa leaves so much!

      Reply
    14. Ramya Venkat

      December 10, 2013 at 6:51 pm

      Delicious and healthy kuzhambu

      Reply
    15. Smitha Kalluraya

      December 10, 2013 at 5:46 pm

      i luv all dishes fm drumstick leaves but lazy to pluck them ... n clean them 🙁

      Reply

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